Relishing Life... Hot Pepper Mustard Relish

Hot Pepper Mustard Relish

Found on a harmony of flavors

From Harmony: This recipe was given me by my longest best friend, Chris, many years ago. It is a most delicious condiment that can go on most any sandwich or be used as a sauce for chicken or pork. Using banana peppers, which can be quite spicy or hardly spicy at all, this aspect is a gamble, but the flavors are exquisite either way. This relish is also quite similar to Michael Symon's Shasha Sauce. I have also seen similar recipes that are from Amish country in Ohio. Wherever it comes from, I added in garlic and onion to the recipe as it was given to me. 

Makes about 8½ cups (4+ pints) 

12 banana peppers 

2 cups white vinegar 

2 cups yellow mustard 

2 cups granulated sugar 

½ cup all purpose flour 

¾ teaspoon canning and preserving salt, or Kosher salt 

1 cup white onion, chopped 

2 - 4 cloves garlic, finely minced

Clean peppers of stems, seeds and membranes, then chop. Set them aside. In a large pot combine the vinegar and mustard. 

In a bowl, whisk together the sugar and flour, then add to the pot along with the salt, onion and garlic. Bring the mixture to a boil, stirring often until the mixture thickens and boils. 

Add in the prepared peppers and return to boil, reduce heat and cook, stirring often for 20 minutes. 

Pack the mixture into hot, sterile jars, topping with lids and rings. 

Process the jars in a boiling water bath to cover for 20 minutes.

We Be Jammin'... Red Onion Marmalade

Red Onion Marmalade

Found onlizthechef

Serves: 1 to 1½ cups
A savory jam made from slowly cooking red onions in a sweet and sour base.

Ingredients

* ¼ cup walnut oil

* 1 pound red onions, peeled and thinly sliced (about 2 large onions)

* ¼ cup sherry vinegar

* 2 tablespoons honey

* 1 teaspoon fresh lemon thyme leaves (or any fresh thyme)

* 1 pinch kosher salt

* 1 pinch ground white pepper

Instructions
1. Heat the oil in a medium-sized saucepan with a heavy bottom. Add the onions and cook over medium heat, stirring, until they are limp, about 5-6 minutes.
2. Add the vinegar, honey, thyme, salt and pepper. Reduce heat, partially cover the pan and cook for 1 hour. The onions will become very tender.
3. Serve the marmalade warm or at room temperature.